 | Miss F first had trout at a restaurant on the Wolfgangsee in Austria. She also had a char that she loved even more. I took her to the grocer with me and was pleased to see that they had both Rainbow trout and steelhead trout available. I let Miss F make the choice and she opted for the steelhead. This portion was mine and I fully figured to eat the leftovers from Miss F, but it turns out, there were none. She inhaled the fish! This recipe couldn't be any easier and it resulted in a perfectly cooked fish. It would be equally delicious with char or salmon. I love that Miss F loves seafood as much as I do, I just wish we could have it more often. |
Baked Steelhead Trout
4 steelhead trout filets
2 tablespoons butter, melted
1 small lemon
1 teaspoon parsley
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the filets on it. Stir together the butter, juice of half the lemon, 1 teaspoon of lemon zest and the parsley. Brush the butter over each filet, salt and pepper to taste. Roast for 12 to 15 minutes. Squeeze the remaining lemon half over the filets and serve.
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